Jo-Anne van den Berg-Ohms1 head garlic
1 head celeriac
1 head cauliflower
Homemade chicken broth
Salt and pepper to taste
John Scheepers * Bantam, CT
I concocted this in a low-carb phase and found it most delicious and satisfying.
Garlic Mashed Cauliflower and Celeriac
Remove the thick exterior skin of the garlic, leaving only the fine papery skin. Cut off a half inch of the
top stem end. Place it in a little baking dish. Brush the exposed cloves lightly with olive oil. Pour some
chicken broth into the bottom of the dish. Roast at 425 degrees F for 30 minutes or until you can easily
pierce a clove and that once it cools, it is like paste.
Peel the celeriac and cut it into 1 inch cubes. Peel the shallots: if large, cut in half, otherwise, leave them
whole. Toss the celeriac and shallots very lightly with olive oil and a sprinkle of kosher salt. Roast at 400
degrees F for 15 minutes. Carefully remove the tray from the oven and flip the vegetables over so that they
cook evenly without visibly caramelizing. (You want the final ‘mash’ to look like mashed potatoes.)
Carefully pour a little chicken broth into the tray, about a half cup depending on the size of the tray) and
cook for another 10 to 15 minutes until soft and the broth has evaporated. Wash and cut cauliflower into
equally sized florets and steam longer than usual, so that it is really soft, almost mushy.
In batches, puree everything in a food processor. Once everything has been mashed, add garlic ‘paste’ to
taste: do not put the whole head in: add a clove of paste at a time until you like the flavor. Only add more
chicken broth if it is really too thick, it is supposed to resemble the consistency of mashed potatoes.
Season with salt and pepper to taste. If you like, you can run the mash through a food mill to remove any
pieces that didn’t puree finely.